Long Life Noodles
12oz Yi Mein or Linguine Noodles
1/4 teaspoon granulated sugar
1/2 teaspoon San Fran Sea Salt
2 tablespoons hot water
3 tablespoons low sodium soy sauce
4 tablespoons oyster sauce
4 tablespoons Gil’s California Extra Virgin Olive Oil, divided
2 cups sliced shiitake mushrooms
3/4 cup scallions, sliced into 1-2-inch pieces
Cook noodles according to the instructions on the packaging, subtracting 2-3 minutes from the total cooking time (these noodles will be stir-fried later and need to be under-cooked so they don’t turn mushy). Once the noodles are barely al dente, drain, rinse with cold water, and set aside to drain further.
In a medium bowl, dissolve sugar and salt in hot water. Once dissolved, add the soy sauce and oyster sauce, whisk until blended, and set aside.
Heat 2 tbsp of oil in a large skillet or wok. Once the oil is hot and shimmery, add the mushrooms, and stir-fry until golden brown, about 2-3 minutes. Remove from the skillet and set aside on a clean plate. Add the remaining 2 tbsp of oil to the skillet and, once hot, add the scallions. Stir fry the scallions for about a minute, or until the white parts are tender-crisp. Add the noodles and toss to combine with the scallions, coating them in the oil as well. Stir-fry the noodles for 30 seconds before adding the sauce. Continue to stir-fry until the sauce has thickened and is thoroughly coating the noodles, about 2 minutes. Return the mushrooms to the pan and toss to combine. Serve the noodles immediately and enjoy!